In a stand mixer fitted with a paddle attachment, beat the eggs with the sugar on high speed until light yellow. Add the butter and vanilla and mix until combined.
In a medium bowl, whisk together the flour, cornstarch, cinnamon, cardamom, ginger, and salt. Add to the egg mixture and mix on low speed until combined.
Preheat a krumkake iron. When the iron is hot, spoon about a tablespoon of the batter on top of each mold and close the iron. Cook for about a minute, or until the krumkake reaches your desired darkness. Let each krumkake cool around a cone-shaped wooden dowel or lay flat on a wire rack. Repeat with the remaining batter.